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EOn the fourth floor of Virgin Hotels New York, Juan Manuel Barrientos brings his sensory cuisine to one of the most demanding culinary markets in the world. The result isn’t meant to reproduce a country: it aims to turn it into an experience. To truly understand Juan Manuel Barrientos’s vision, one had to walk through the door of one of his restaurants and sit down at the table. That table, in the most recent chapter of his story, is located on the fourth floor of Virgin Hot

By Chef Flor Franco There are cities that you get to know by walking, others by looking at the sea. San José del Cabo, for me, is understood by tasting it. As a lover of cooking, when I arrive at a destination, I don't just look for where to eat well. I seek to understand what that place says through its ingredients, its techniques, its producers, and the way its cooks interpret the territory. In San José del Cabo, I found a gastronomic scene that has matured with charac